Category: Pasta & sauces (Page 3 of 5)

INGREDIENTS (4 servings)

350 g spaghetti / 4 cloves of garlic / pepper / 1 yellow bell pepper / 1 small eggplant / 1 zucchini / 1 spoonful of capers / 250 g cherry tomatoes / basil / extravirgin olive oil / salt

In a pan simmer the garlic and pepper in abundant olive oil, then add the veggies diced in small cubes (not the tomatoes) and brown them. Continue cooking on a medium/high heat, add the capers and season with salt. After 5-7 minutes add the cherry tomatoes cut in half. Cook the spaghetti, drain them and sauté them in the veggies pan, adding half a glass of the cooking water. Complete with basil and serve.

INGREDIENTS (2 servings)

200g short pasta / 3 zucchini / 1 garlic clove / red pepper / extravirgin olive oil / meat extract or broth / grated parmesan cheese

Brown the garlic and red pepper with some oil. Add the zucchini (cut a la julienne) and let them cook for some minutes. Cook the pasta. While the zucchini sauce is cooking remove the garlic, add a spoonful of meat extract or meat broth, and add a glass of cooking water. Drain the pasta and sauté in the pan with the sauce. Complete with parmesan cheese.

INGREDIENTS (2 servings)

200 g farfalle pasta / 1 shallot / butter / extravirgin olive oil / saffron / 1 spoonful of ricotta / grated parmesan / salt

Brown the sliced shallot in a pan with oil and butter. Cook the pasta. Add a spoon of cooking water and the saffron to the pan, let it thicken and add the ricotta and salt. Take off the heat, add another spoon of cooking water and lots of grated parmesan, and mix to a cream. Drain the pasta and sauté it in the cream. Season with pepper.

INGREDIENTS (2 servings)

200 g short pasta / 2 onions / extravirgin olive oil / 100 g ricotta / 4 spoonfuls of soy sauce / salt / pepper

Thinly slice the onions and let them brown in a pan with a drop of extravirgin olive oil. Simmer them with water, cover with a lid and stew them on a low heat until tender. Add water if necessary. Cook the pasta. In a bowl mix the ricotta with the soy sauce, drain the pasta and add it to the bowl together with the stewed onions. Season with salt and serve with a sprinkle of pepper and parsley.

INGREDIENTS (4-6 servings)

500 g short pasta / 200 g sausage / 500 g strained tomatoes / saffron / 1 garlic clove / pecorino cheese / bay leaves / basil / extravirgin olive oil / salt

Take the sausage out of it’s skin, crunch it with your hands and brown it in a pan with oil and garlic. Add the strained tomatoes, salt, bay leaves, basil and saffron (melt it in a cup of warm water before), and let it cook for 20 minutes. Cook the pasta and sauté it in the pan. Serve adding the grated pecorino cheese.

INGREDIENTS (4 servings)

spaghetti 300 g / 200 g fresh tuna filet / 1 pink grapefruit / 1 orange / 1 lime / 1 garlic clove / 1 tablespoon of Worcester sauce / parsley / extravirgin olive oil / salt / pepper

Grate the lime. Peel the garlic clove, crush it and brown it in a pan with oil for 2-3 minutes. Squeeze the orange, the grapefruit and the lime all together in a bowl. Dice the tuna and cook it in the pan with garlic together with the lime zest. After a minute season with salt, sauté with the Worcester sauce and the citruses juices and continue cooking for 5-6 minutes. Cook the pasta and sauté it in the pan. Sprinkle with parsley, add some pepper and serve.

INGREDIENTS (4 servings)

20 shrimps / 1 tablespoon of paprika / garlic / pepper / 17.5 zzz of borlotti beans / 8 spoonfuls of extravirgin olive oil / lemon juice / salt

Brown the shrimps in a pan with oil, garlic, paprika and pepper for a minute. For the hummus, boil the beans for few minutes in salted water, drain them and blend them with half a clove of garlic, the lemon juice, salt and oil. Serve the hummus in quenelles with the shrimps on top.

INGREDIENTS (4 servings)

3.5 oz of cashews / 3 small onions / 1 carrot / half a red pepper / 1 zucchini / fresh ginger / 17.5 oz thinly cut beef / corn starch / 4 spoonfuls of soy sauce / extravirgin olive oil / salt

Toast the cashews in a pan. Slice the onions, dice the carrot and the red pepper. Peel the external green part of the zucchini and cut it. Remove the cashews from the pan, and in the same add the vegetables with oil, salt and the grated ginger. Let them brown. In the meantime cut the beef in stripes, coat them in corn starch and add them to the pan. Add the cashews again. Simmer with the soy sauce and some water, to create a sauce.

Serve with basmati rice

INGREDIENTS (4 servings)

1 chicken breast / half an avocado / half an onion / half a tomato / lime juice / tabasco / burger buns / extravergin olive oil / salt

Dice the chicken and grill it with a drop of oil on a skillet. Blend the avocado with the onion, tomato, oil, lime juice and tabasco to create a cream. Mix the sauce with the grilled chicken and spread some on the bun. Add a sliced tomato and some arugula.